From chilled cucumber soup with dill to a phở bò simmered for hours, soup can be light and fresh or a complete meal with noodles, rice and garnishes. This collection features smooth vegetable soups, hearty lentil soups and broths with fish, meat or mushrooms. Choose according to taste and time: sometimes soup is on the table in no time, while sometimes the broth needs a slow simmer.
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Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
SoupRadish leaves give this light soup a fresh, peppery flavour. Lemon brightens it up, while green herb oil and crisp toasted bread add extra aroma and texture.
SoupThis smooth, chilled soup combines the gentle sweetness of peas with fresh mint and lemon yogurt. Toasted buckwheat adds a hearty, nutty crunch to every spoonful.
SoupRipe tomatoes and red bell peppers develop deep, sweet edges in the oven before becoming a smooth soup. Yogurt with lemon, green herb oil and crunchy pita croutons add freshness and bite.
SoupThis refreshing chilled soup combines smooth cucumber yogurt with crunchy cucumber pieces, dill, mint and a drizzle of chili oil. Toasted sourdough croutons add just the right amount of crunch.
Main CourseA hearty soup that brings tender leeks and creamy white beans together with lemon, tangy yogurt and crispy sage. A few drops of chili oil and some toasted bread make it a complete meal.
SoupThis light misoshiru starts with clear dashi and gets body from soft tofu and wakame. Spring onion adds a fresh, slightly sharp note. Serve the soup in small bowls as a savory first course.
BreakfastA Japanese breakfast of warm rice, sticky natto, a bowl of miso soup and refreshing pickled cucumber. The rice makes a mild base for the bold, fermented soybeans; mustard, spring onion and a little soy sauce finish the bowl.
SoupFresh corn makes this chilled soup smooth and creamy without cream. Lime keeps the flavor bright, while cucumber, dill and chili oil add a crisp bite and a little heat when serving.
SoupA smooth, rich tomato broth with the deep, fruity flavor of ancho chili forms the base of this Mexican soup. Crispy corn tortilla, avocado, queso fresco, crema and lime make every spoonful warm, creamy, fresh and crunchy all at once.
Main courseA hearty Mexican soup with tender chicken, soft hominy and a green sauce made with tomatillo, poblano and pepitas. Serve the fresh, crunchy garnishes on the side so everyone can finish their own bowl.
Main courseThis Surinamese-Javanese saoto features a clear, fragrant chicken broth and a table full of toppings: rice, vermicelli, bean sprouts, egg and crispy potato. Everyone builds their own bowl, from light and fresh to generously filled.
SoupRoasted parsnip makes a smooth, gently sweet base for this soup. Tart apple and lemon keep it fresh, while yoghurt, crispy sage and a little chilli oil add a creamy, herby, warming finish.
SoupRoasted beetroot gives this smooth soup a deep, earthy flavor. Lemon keeps it bright, yogurt makes each bowl soft and creamy, and crispy rye croutons add a little crunch.
Side dishSome of the cucumber is blended until smooth with yogurt, lemon and mint; the rest stays in long ribbons for a fresh bite. Chili oil and toasted sesame add warmth and crunch to this light, contemporary Middle Eastern-inspired starter.
SoupSweet corn, fresh lime and creamy yogurt come together in a smooth, chilled soup. A spoonful of chili oil and crunchy corn kernels add a little warmth and bite to every serving.
Main courseThis velvety soup combines sweet corn with tender white fish, fresh lime and dill. Some of the corn is left whole, while a handful is toasted until golden and crisp for extra bite.
SoupThis clear Thai soup brings together tart lime, spicy chili, and aromatic herbs with juicy shrimp and tender mushrooms. The lime is added at the very end to keep the broth fresh.
Main courseCreamy coconut milk, tender chicken and fragrant Thai aromatics form the base of tom kha gai. Lime juice and fish sauce keep the soup bright and savoury; jasmine rice turns it into a complete meal.
Main courseCreamy coconut broth, tender chicken and egg noodles are the foundation of this Northern Thai soup. Crispy noodles, pickled mustard greens, shallot and lime bring freshness and contrast to every bowl.
BreakfastClear, slowly simmered beef broth, rice noodles and paper-thin slices of beef are the foundation of this Vietnamese phở bò. Serve the soup with fresh herbs, lime and chili at the table so everyone can adjust the fresh and spicy flavors to their liking.
SoupTender pumpkin, warming ginger and mild chili form the base of this spiced soup. Coconut milk makes it creamy, while a squeeze of lime keeps the flavor fresh.
Main courseThis East Javanese meal soup brings together tender beef and lontong with fried tofu and crunchy bean sprouts. Petis udang gives the broth a deep, sweet-and-salty flavor; serve sambal on the side.
DessertSoft cubes of sweet potato and taro, tiny sago pearls and fragrant coconut milk make bubur cha cha a dessert with plenty of texture. Serve the soup warm or well chilled.
In soups with noodles or rice, the broth determines the flavour of the whole bowl. For phở bò, onion and ginger are roasted, then simmered for a long time with spices and beef bones; the thin slices of beef cook only once added to the hot broth. Bún mọc takes a quicker route, with chicken broth, ginger and tender pork meatballs. Both are served with fresh garnishes at the table, but their bases are different.
The flavours also vary across the Southeast Asian recipes. Tom yum goong is clear and bold, with lime, fish sauce, lemongrass and galangal. Tom kha gai is creamier thanks to coconut milk. Penang assam laksa combines mackerel broth and tamarind with fresh garnishes such as pineapple and cucumber. These differences are useful when choosing: are you after a light, sour broth, a creamy soup or a bowl where toppings add extra contrast?
Don’t automatically purée every vegetable soup until completely smooth. In the Malaysian pumpkin soup with ginger, coconut and lime, some of the pumpkin is left whole, giving you both soft chunks and a thick, smooth base in each spoonful. The creamy potato and leek soup is about half-puréed, while Turkish ezogelin soup stays chunky: the red lentils break down, but rice and bulgur add texture.
A topping makes these textural choices even more noticeable. Crispy buckwheat and lemon oil give potato and leek soup a roasted, fresh contrast. In beet soup with lemon, yoghurt and crispy rye, croutons add bite alongside the soft soup. Chilled soup calls for a different balance: cucumber, yoghurt and dill are cool and fresh, while croutons or sesame seeds add a little crunch. It’s best to add crispy garnishes just before serving.
Fresh corn is at its best in summer; frozen corn also works well for the corn soup with white fish, lime and dill. The soup combines puréed corn with whole kernels, fish that gently cooks in the broth and lime juice to brighten the creaminess. Chilled corn soup mainly calls for a little planning ahead: after puréeing, it needs to chill for at least two hours.
If you want soup as a main course, look for recipes with rice, noodles, pulses or bread. Greek fakes with red wine vinegar and Ligurian ceci in zimino with chard are hearty enough to serve with bread. Jasmine rice is served alongside canh chua cá; toppings such as bean sprouts and fresh herbs are added to the bowl just before serving. For soups like these, keep garnishes separate until serving so they retain their fresh flavour and texture.